Lemon Greek Yogurt Pie with Granola Crust

I am starting to get really tired of dark rainy days. I used to love the rain and I didn’t mind it at all when there were days of rain in a row.

I still love it for its beauty, but it is terribly annoying when you are trying to take pictures with natural lighting. Just when I think my lighting couldn’t possibly be worse, another cloud, darker than the one before, will move in front of my thin and sad rays of sunlight. It is very frustrating. I am amazed that these pictures are even visible.

I never realized how much work goes into food photography. I thought “Hey, I’m gonna start a food blog since I am always cooking anyway. I can just snap a picture and write a little bit about it. It will be easy.” Well….It’s not that easy. Props to all of those out there that have been doing it all this time. I feel the need to tell the world that they are way under-appreciated.

This pie was actually an inspiration based on my need to use some egg yolks leftover from my Cuchuflis that I made the day before. I also had a bunch of plain yogurt that needed using and this was the perfect solution. Cream cheese is very expensive here. The only brand available is Philadelphia and we don’t buy it very often. I would love to make a cheesecake but I haven’t been able to justify how expensive it would be so I wanted to try an alternative.

This is a lighter version of cheesecake and it is super easy to make. I did a granola crust that goes perfectly with the yogurt. This is a great way to celebrate the summer season or, in my case, forget the rainy winter season.

Pre-heat oven to 350 degrees F (180 C). Pulse granola, oatmeal, honey, and butter in a food processor or blender until very fine. Press into a 9-in pie pan and spread evenly.

Whisk egg yolks in a medium bowl. Add all other ingredients for filling and beat well. Pour into pie crust and bake for 20 - 30 minutes until set. Remove from oven and cool. When you can handle it, put it in the refrigerator for at least 3 hours until chilled. Top with whip cream before serving if desired. It should keep in the fridge for up to 1 week.

Notes

Alternatively, you can freeze it. We liked it better this way because it is more like cheesecake.

Hi! I was looking for a dessert recipe base on the ingredients I have in my pantry and I came across your amazing recipe. I made this last night and I have to say it is INCREDIBLE!!!!!
Here’s what I modified:
I didn’t have a food processor or blender to make the crust so I bought a granola crust at the grocery store. I added two bananas to the filling and let me tell you…. The bananas made it taste like banana pudding lemon cream pie… Oh my god…. I can’t stop eating it! baked it for about 35 min, Also, I placed it in the freezer overnight and then took it out this morning and let it thaw for about 20 minutes… The texture is incredible… I topped with whipped cream and pecans!!!!!! This is going to be my signature thanksgiving day dessert now!!!! Thank you!!!!

I’m thrilled to hear that you were so inspired by this recipe! It sounds like your version is incredible and I’m sure everyone you share it with will love it. Thank you SO much for the sweet comment, Aisha!!

Trackbacks

[…] …….this granola was really good even though the name sounds like hippy food……….it makes me realize that I am a bonkers crazy for not making granola more often….granola is good with so many things…..like in parfaits!……or as a quick snack on the go…….or as a crust for pies….. […]